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  1. InThePittBBQ

    Your Opinion is Needed!

    That's impressive with that much wind, I had to make an adjustment on the heat diverter and move it over to the right after the first cook to get temps to balance out but in calm weather it's dead on for maintaining set temp and the inside temps end to end only fluctuate 5* +/- side to side.
  2. InThePittBBQ

    Your Opinion is Needed!

    I grabbed a GMG Danielle Boon since they extended the sale and I found a dealer with fresh inventory, for the money I don't see a better value anywhere that's even remotely close in price. Heat regulation is as good or better than the Cookshack unit's I have owned in the past, overall build...
  3. InThePittBBQ

    Opah! Making Greek Sausage on the road ~ w/ recipe

    Freddie is living right! Man that looks like the real deal, you nailed that one right out of the gate I would like to try this recipe after the holidays when things slow down.
  4. InThePittBBQ

    Finally decided on Daniel Boone: a few questions

    GMG extended the Black Friday sale until 12/9, those DB's are hard to pass up at that price I may snag one just for a chicken cooker.
  5. InThePittBBQ

    I ran out of hog casings

    Where you located? I always have plenty on hand come grab some if your close.
  6. InThePittBBQ

    Sausage Stuffer

    Come on guys, blow the dust off your wallets lol! I'll never touch a manual stuffer again...this juice was worth the squeeze.
  7. InThePittBBQ

    Grinding brisket for burgers

    I grind them whole, start out cutting them into 2-3 pound strips and that all goes into the freezer for 30 minutes to get really cold. Then grind using a 10mm plate and then lightly mix by hand to distribute the fat. I send all of it back through the same 10mm plate for a second grind, if your...
  8. InThePittBBQ

    Shipping (mailing) Food safely???

    I ship quite a bit of brisket and sausage this time of year around the holidays in Polar Tech insulated cartons with dry ice everything I send out is smoked and stored frozen in vac wrap. For any shipments that will typically use air freight there is a 5 pound limit on dry ice in the container...
  9. InThePittBBQ

    Favorite wing sauces?

    I love any of the Asian Chili sauces, just the right amount of spice and heat.
  10. InThePittBBQ

    Newbie from Michigan

    Hi Wedge, I would love to see your grandmother's recipe that's a great piece of nostalgia! I see your in Michigan, we generally make Kielbasa in these parts pretty true to the motherland's official recipe with salt, pepper, garlic and marjoram but I love anything old and hand written it reminds...
  11. InThePittBBQ

    [Recommendation] Insulated Hot food / glove that are pliable - to handle food

    I buy white cotton work gloves by the bale, we slip black nitrile disposables over them and they can be washed numerous times before they hit the trash can. Great way to handle hot full size roasts and turn or pull smaller items in a hurry.
  12. InThePittBBQ

    Dried Pellets 100% Reliable

    Are you putting the paper towel under the pellets, over or both when you dry them in the microwave?
  13. InThePittBBQ

    Rust on my Lang!!

    You will never keep paint on a Lang firebox or the first few inches of steel where it meets the main cylinder, don't sweat it just use some spray cooking oil on those areas and it will burn off and leave behind a nice black frying pan finish. I spray mine every time I before I fire it up...
  14. InThePittBBQ

    Pork Butt Cooked Too Fast

    The stall is nothing more than evaporative cooling taking place, more heat or additional time will see a rise in temps when enough moisture has left the muscle or you can foil wrap and take it out of the equation by braising the butt. Foil wrapping makes for a great finishing tool on the grill...
  15. InThePittBBQ

    Where are the Indiana members located?

    South Bend here, never noticed it either.
  16. InThePittBBQ

    How long is a large brisket?

    "Large" is sort of subjective to what's common on the shelves everyday at your supplier but I usually run an average of 20 prime packers when I cook them for a big event and the packers 15+ pounds trimmed with a carving mark taken off the end of the flat grain are going to occupy 22" or more of...
  17. InThePittBBQ

    Help with a Lang

    I should have mentioned the quality of the firewood as well, most people's idea of "seasoned" wood is going to get them temperatures that fluctuate all over the place with nasty black soot all over everything inside the cooker meat included. You have to use firewood with moisture content sub...
  18. InThePittBBQ

    Help with a Lang

    Lang's (even the smallest models) by design are big heat sinks. Your off side end from the firebox needs time for the reverse plate and barrel steel to come up to temperature and that happens slower than the firebox end closer to all those BTU's of heat. I allow at least an hour in summer...
  19. InThePittBBQ

    Season old "new" to me smoker?

    I re-season my Lang once or twice a week after pressure washing it out when it's run daily. I use a leaf blower to get rid of most of the water, hit it with a propane weed burner to dry off and warm up all the steel then a light coat of aerosol cooking oil on everything. Fire it up to 300* and...
  20. InThePittBBQ

    Hot beef sandwich and fries

    It's cold and snowing here, and that looks really hot and tasty!
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